Catering Culture & Local Delicacies of Chifeng

Chifeng’s culinary customs blend Mongolian ethnic characteristics with northeastern Chinese flavours. The Mongolian people form the main ethnic group in Chifeng City, renowned for their sincere hospitality, bold unrestrained temperament, open-mindedness and honesty. They boast profound historical culture, among which food culture stands out most prominently. The Mongolian diet of Chifeng mainly consists of grains, dairy products, meat and milk tea.

Geographically part of Northeast China and adjacent to Liaoning Province, Chifeng carries distinct northeastern culinary features. Northeastern pickled Chinese cabbage, hearty stews and more are widely available here. Do you recall the old hit song All Northeasterners Are Warmhearted by Xuecun? You can even playfully shout the iconic line: “Cuihua, bring out the pickled cabbage!”

Also known as hot pot mutton, it uses fresh mutton raised on natural grasslands—top-grade meat abundant in nutrients. The mutton is sliced ultra-thin, yielding hundreds of slices per jin. The pot is filled with original mutton broth seasoned with seafood ingredients, then the thin mutton slices are blanched briefly. Dipped in savoury sauce, the meat delivers an exquisite, lingering flavour. The grasslands are free of chemical pollution, boasting lush pasture and large temperature swings that produce tender, mild mutton with no gamey odour, ideal for hot pot.

A unique local specialty of Chifeng, duojia is a crispy sesame flatbread stuffed with smoked pork. Crisp, savoury and convenient, it serves as both staple food and side dish, beloved by locals as an affordable daily treat.

P.S. Yanbinlou Restaurant sits at the intersection of Zhaowuda Road and Jiefang Street in Hongshan District. Arguably Chifeng’s oldest eatery, it serves authentic duojia and offers glimpses into the city’s history.

Mongolian whole roasted lamb demands meticulous ingredient selection and sophisticated craftsmanship. Traditionally, well-fed fat-tailed wether sheep from the grasslands are slaughtered using traditional Mongolian methods, skinned and eviscerated. Spices are stuffed into the chest and abdominal cavity before the sheep is hung in a dedicated roasting oven for 4 to 5 hours. The finished whole lamb boasts glossy red skin, crispy crust and tender, fragrant meat. Served whole on a large wooden platter draped with a red silk ribbon to mark grand occasions.

Derived from whole roasted lamb, this dish traces its origin to Genghis Khan’s military campaigns. Legend says his attendants always prepared tender roasted hind lamb legs for him; crispy outer skin paired with succulent, mild meat free of greasiness, which Genghis Khan greatly favoured. The recipe spread widely across Mongolian cuisine and evolved into a classic signature dish. Over centuries, roasting techniques absorbed grilling methods from various ethnic groups, enriched with assorted seasonings to perfect its shape, colour and aroma. Roast lamb legs are available in urban restaurants, yet the most authentic flavour can only be savoured on the grasslands.

Made from local Aohan buckwheat, the dough is kneaded firm, laid on a long wooden board and extruded and cut with a special double-handled knife before boiling directly. Drained noodles are topped with thick gravy, delivering a smooth, chewy texture and delightful taste. Buckwheat also carries medicinal benefits: regulating qi flow, soothing intestines, clearing heat and detoxifying the body.

Dalin Lake’s unique water environment allows fish to breed and grow naturally, yielding pure, pollution-free organic green food. Iconic varieties include crucian carp and Amur ide (Huazi fish).

Naked oats thrive in Hexigten Banner in northern Chifeng, valued for premium quality, rich nutrition and versatile applications. High in fat and protein, oat dough is shaped into fish-like dumplings, hollow rolls or noodles, steamed and served with meat gravy for a comforting meal.

P.S. Fuxiang King of Oat Noodles is a tiny restaurant on Gangtie Road, Hongshan District. Diners can watch chefs handcraft oat rolls and noodles while enjoying the staple. Its homestyle dishes such as western-style mixed stew and deep-fried hairtail fish also leave a memorable impression.

Called “Chagan Yidexi” in Mongolian, dairy goods are crafted from pure natural milk of the five domestic animals, featuring diverse varieties, rich nutrients and mellow aromas. Traditional herdsman-made dairy staples include white cream, butter, milk skin and milk curd. Tasting authentic dairy treats is a much-coveted delight. They are a daily staple for nomads and premium offerings to honour guests, with one-of-a-kind creamy flavours. Sealed packaged dairy products are sold in supermarkets for instant consumption. For genuine homemade varieties, visit local herdsmen’s yurts on the grasslands or order a Mongolian breakfast at ethnic restaurants downtown.

Fried millet is the staple food of Mongolians. Herdsmen follow a daily routine of two milk tea meals and one formal meal; fried millet is an indispensable match for milk tea, a necessity every single day. Made from broomcorn millet via soaking, stir-frying and hulling processes, it is split into two types: crispy fried millet and firm fried millet based on production techniques. It is commonly mixed with clotted cream, butter and soft white sugar, readily available at Mongolian restaurants.

A beloved traditional Mongolian delicacy for thousands of years, it gets its name from the custom of eating lamb by hand. An indispensable feast dish for entertaining guests, a local saying goes: “One cannot claim to have visited the grasslands without tasting hand-held lamb; a Mongolian host fails to show sincere hospitality without serving it.” If you stay overnight in a grassland yurt, you will taste authentic hand-held lamb and lamb intestines. In urban areas, only dedicated Mongolian eateries serve the genuine version.